Trash or treasure? A garbage plate is all of your favorite bbq foods on one plate.
During college when the weather would warm up for three whole seconds in upstate New York, my friends and I would journey out to get garbage plates. Yes, this dish looks a lot like the name suggests—opening the trash can after a backyard party—but for a certain type of person, this dish is a menagerie of summer delights. I am that person, and maybe you are too. I’d like to invite you into a world where all of your favorite BBQ foods can live together on one plate. Join me, won’t you?
The Rochester garbage plate, also called a trash plate, is a point of pride for upstate New York. It’s said to have originated at Nick Tahou Hots, though I don’t know if anyone else is competing for the title. My friends and I would get it at a random roadside drive-in-esque situation.
A garbage plate consists of all the classic yard party favorites: a grilled cheeseburger, hot dog, or sausage nested upon some home fries (or French fries), sharing space with a mound of macaroni salad, and a scoop of baked beans. Beef chili is ladled over the top along with chopped raw onions, and a streak of yellow mustard. This combination may be horrifying for some, but others have been eating barbecue sides in this manner their whole lives.
While you might not subscribe to the original version of the garbage plate (I get it, baked beans, mustard, and macaroni salad might be a tad offensive), I do believe that a garbage plate is completely open to interpretation. Even Nick Tahou Hots’ order form shows a wide variety of options, including a grilled cheese or fried ham. No matter the person, there is some glorious combination of side dishes out there for everyone. Which means that hosting a build-your-own-garbage-plate station at your next cookout is a good and smart idea.
To make a great garbage plate consider the formula: a grilled protein + a salad of sorts (preferably mayonnaise-coated)+ fried or roasted potatoes + sauce. Serve up some barbecued chicken thighs, fried fish, tofu planks, or soy sauce glazed pork belly. I love macaroni salad, but you could offer a German-style potato salad instead or even coleslaw. I don’t know who’s going to argue with fries or roasted potatoes—they’re gluten-free and vegan—so those can stay, and the sauce is up to you. The classic “hot sauce” is like a spicy ground beef chili, but you could offer a vegetarian chili, or for a lighter take, I’d recommend pico de gallo or salsa verde.
If you decide to have the classic garbage plate offerings available, there’s no need to stress it—you can buy almost all of the components pre-made from the deli section of your grocery store. However, if you’re doing parts of it homemade, the best tip I ever took was from A.A. Newton on macaroni salad: Make sure to overcook your pasta.
